Late Summer Corn and Tomato Pizza

Ingredients

• 3 Tablespoons Extra Virgin Olive Oil, Divided
• ½ whole Red Onion, Thinly Sliced
• 1 whole Small Jalapeno Pepper, Minced
• 2 cloves Garlic, Minced
• 3 ears Corn, Shucked
• ½ cups Freshly Chopped Cilantro, Divided
• ½ whole Lime, Juiced
• 1 cup Halved Cherry Tomatoes
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 2 whole Garlic Naan Breads
• 1 cup Shredded Mozzarella (or More!)
• Freshly Grated Parmesan Cheese For Garnish

Preparation Instructions

Preheat oven to 400ºF.

Bring 2 tablespoons oil to a medium-high heat in a large skillet. Add the sliced onion and jalapeno pepper; sauté 5 minutes, or until onions start to soften. Add the garlic and bloom 30 seconds. Add the corn and sauté an additional 5 minutes. Add half the cilantro and all of the lime juice. Stir in the tomatoes and sauté about 5 more minutes. Season with a pinch of salt and pepper. Taste it. Mmm, yeah.

Brush both naan breads with the remaining oil. Lightly sprinkle some cheese over the bread, followed by the corn sauté. Finish with more cheese.

Slide pizzas into the oven and bake about 12 minutes, or until the cheese is melted and starting to brown and bubble.

Slice and serve, garnished with the rest of the cilantro and freshly grated Parmesan cheese!